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Baked Chili with Cornmeal Crust Recipe
|Lean ground beef||1 Pound|
|Onion||1 Small, chopped (1/4 Cup)|
|Chili powder||1 Tablespoon|
|Diced tomatoes||2 Cup (32 tbs), progresso (From 28 Ounce , Undrained)|
|Green giant kernel corn||15 1⁄4 Ounce (Drained)|
|Original bisquick mix||3⁄4 Cup (12 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Calories 392 Calories from Fat 97
% Daily Value*
Total Fat 11 g17.4%
Saturated Fat 3.5 g17.5%
Trans Fat 0.5 g
Cholesterol 81.1 mg
Sodium 793.9 mg33.1%
Total Carbohydrates 49 g16.4%
Dietary Fiber 4.5 g18%
Sugars 9.9 g
Protein 22 g44.8%
Vitamin A 26.2% Vitamin C 21%
Calcium 6.4% Iron 16.9%
*Based on a 2000 Calorie diet
2. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently.
3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.
4. Stir remaining ingredients until blended; pour over beef mixture.
5. Bake uncovered 35 to 40 minutes or until golden brown.